"Come on, let's go eat first."
Today's specialty is Big Plate Chicken, which is largely rooted in the Great Northwest.
Just hearing the name, you know that this is definitely an extremely rough and unrestrained food.
Chunks of chicken, chunks of potatoes, chunks of onions, carrots, and an extra large plate…
It is best to use northern porcelain for the plate, and vigorously squat in the center of the table, the boss is one, with a little overbearing domineering.
First simmer the chicken pieces half-cooked, then add the potatoes.
When the potatoes are half cooked, add the onions and carrots.
When the onions and carrots are half cooked, add the hand-pulled noodles.
You don't need to simmer for too long, you can take it out of the pot when there is still some white core in the middle of the noodles.
